Holige / Pooran Poli Yugadi Special

Yugadi / Ugagi is a New Year for Hindus. It is one of the main festival and the first festival of the year always.The spring starts and the trees wear green new leaves, full of fresh vegetables and fruits flow in the market. May flowers turn the trees with their beautiful orange flowers. Though it is bit hot in the weather the festival makes every one happy and hugs all of Us.

Happy New Year to Each and Every One. 2019 - Vikari Samvatsara 

Holige /Pooran Poli /Poli /Boli is one of the sweet dish done in most of the houses and celebrate the festival Yugadi. Newly wedded couple ( Daughter and Son in Law ) are invited to daughter's parents home and every one enjoy being together and have fun.
Here are different Holige done in my blog. They are healthy, easy, and delicious. Every one can enjoy preparing and having Holige OOta.

1.  Rava Jaggery Holige :

1. https://nsomayaji.blogspot.com/2017/03/rava-jaggery-wheat-holige-rava.html

2. Coconut Holige /( Obbattu /Pooran Poli )

https://nsomayaji.blogspot.com/2009/09/coconut-holige-obaattu.html

3 Channa - Toor - Coconut - Holige.

https://nsomayaji.blogspot.com/2014/03/channa-toor-coconut-holige.html

4. Yugadi feast :

https://nsomayaji.blogspot.com/2015/03/yugadi-feast.html

5. Dates -Coconut Holige:

https://nsomayaji.blogspot.com/2011/04/dates-coconut-holige.html

Mixed Dal Rasam

Mixed dal Rasam is one of the simple dish and goes well with almost all the main dishes. It is full of protein filled and fiber rich Rasam.

I have used Channa Dal, Toor dal and moong dal here. I also used some tomatoes and green chilly with home prepared  curry powder.
Dal /lentils are filled with minerals and vitamins. They are rich in carbohydrates and provide energy to our body. They are rich in protein.
Let us see the recipe now :

Ingredients :

Toor dal : 1/4 Cup
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Green chilly : 2 to 3
Ginger : An inch
Tomatoes : 3 to 4 ( Medium sized ).
Salt : As required
Methi seeds : 1/4 Teaspoon
Curry Powder : 1 Tablespoon
Coriander leaves : 2 Tablespoons
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Muster seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : 1 Pinch
Curry leaves : 8 to 10

Method :

1. Wash and boil all the three dals together in a pressure cooker for 8 to 10 minutes.

2. Wash and cut tomatoes, curry leaves, coriander leaves and slit green chilly
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera and ingh. Add curry leaves. Add tomatoes and fry for a minute.
6. Add green chilly and cooked dal. Mix it well. Add little water if required. Add methi seeds.

7. Add salt, grated ginger and little turmeric powder. Let it boil for 2 minutes.
8. Add curry powder/rasam powder and mix it well. Let it boil for 2 to 3 minutes.

9. Add a tablespoon of ghee and put off the fire. Shift ready mixed dal to a serving bowl.

10. Add cut coriander leaves and serve with the main dish.

Note :

You can soak channa dal for 1 to 15 minutes. So that it cooks well and mixes well with other dals.
Adding any spice is optional. Adding any brand rasam powder is optional. Adding more green chilly is optional. The rasam should be bit thicker than rasam. It taste heavenly with plain rice. It goes well with chapatis and other main dishes.
Time : 30 Minutes
Serves : 3 to 4 .

Home prepared Spice /Curry Powder:

Fry 1/4 tsp of methi seeds till golden brown and add 1 tablespoon of coriander leaves with 4 to 5 red byadagi chilly. Add 1/2 teaspoon of jeera and a pinch of ing. Use 1 teaspoon coconut oil to fry. Dry grind this and add it to Mixed dal rasam. Fresh spice powder adds to the taste. 

1 time use